Cinética de crescimento de Levedura em Mosto de Cagaita para produção de bebida fermentada.

Abstract

The objective this work was the initial study of growth kinetics of yeast to serve as a basis for future studies to determine the potential of the wort cagaita as a source of substrate in the fermentation of Saccharomyces cerevisiae aimed at producing of fermented drink. Fruits were collected in the southern state of Tocantins and after clarification was conducted inoculation with initial concentration of 1.8 x 103 cells per ml. The analyzed parameters were pH, soluble solids, and optical density at 550nm and cell growth rate. As a result we observe that the initial TSS(soluble solids content) presented value well above that found in other fruits like cajá, watermelon and cashew, the values of initial pH of the wort is below the majority of the literature data and below the considered ideal for the growth of yeasts and although the growth rate was lower than most of the data available in the literature is possibly arising from nutritional factors or relative to the strain used. Keywords: Eugenia dysenterica, Submerged fermentation, Drink;